Happy Halloween!

Here are some ideas for baking up something scary good for Halloween!

 

 

 

 

 

 

Halloween Candied Gorp

Monstrously Good! Self control was nonexistent, so I had to wrap it up to give away!

  

1/2 cup honey roasted peanuts
1/2 cup golden raisins
1/2 cup almonds
1/2 cup broken pretzel (pretzel sticks broken in thirds)
1 cup Reeses Pieces
10 Halloween Oreos, coarsely chopped
1 pkg (16oz) CandiQuik Vanilla Candy Coating (or the like)

In a bowl, mix together peanuts, raisins, almonds, pretzel pieces, and Reeses Pieces. Pour out onto silpat or parchment paper lined baking sheet, arrange neatly. Place Oreo pieces evenly in with other ingredients, gently pressing and creating an even, level, organized pile ;o) . Place a quart size ziplock bag in a tall glass, folding over around the edge. Melt CandiQuik as directed on the package until totally liguid. Pour into prepared plastic bag, remove from glass. Hold securely and snip off one corner of bag and drizzle melted vanilla candy evenly over gorp mixture to cover. Using rubber spatula, lifting up and down, gently push the candy coating down into the gorp so when set up it all holds together (don’t stir, it will ruin the nice look of the candy). Let sit to set up. When set, break into pieces.

One Year Ago: Pumpkin Cinnamon Swirl Bread

Two Years Ago: Orange Hug Cookies

Three Years Ago: Chocolate Malt Brownies

Halloween Peanut Butter Oatmeal Bars

A festive Halloween treat!

Oatmeal Cookie Base & Topping:
1 cup butter, softened
2 cups brown sugar
2 eggs
1 tsp vanilla
3 cups old fashioned oats
2½ cups flour
1 tsp baking soda
1/2  tsp salt

Preheat oven to 350°. In large bowl with electric mixer, cream butter and brown sugar.  Mix in eggs and vanilla.  Combine oats, flour, baking soda, and salt; mix into creamed mixture. Press two-thirds of the dough into a sprayed 9″x13″baking pan.

Creamy Orange Peanut Butter Center:
2 Tbl butter
1 can (14 oz) sweetened condensed milk
1 cup Reese’s Peanut Butter chips
1 cup Ghirardelli White Melting Wafers
1 tsp vanilla
7 drops each red & yellow food color
Halloween sprinkles

In a saucepan, combine butter, sweetened condensed milk, peanut butter chips, and white wafers.  Cook and stir over low heat just until chips and wafers are melted. Remove from heat; stir in vanilla and food color. Spread over crust. Using your hands, sprinkle remaining oatmeal dough evenly over creamy mixture, sprinkle with Halloween sprinkles, and pat down gently.  Bake for 30-35 minutes or until golden brown (you may want to lay a piece of foil over for the last 10-15 minutes so it doesn’t get too brown). Cool. Cut into squares.

One Year Ago: Spiced Pumpkin Chocolate Chip Scones

Two Years Ago: Sweet Honey Butter Rolls

Three Years Ago: Apple Oatmeal Spice Cake

Candy Corn Cupcakes

Happy Halloween!

Candy Corn Cupcakes:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 tsp vanilla
1½ cups flour
2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
food coloring

Preheat oven to 350°.  Line a 12 cup cupcake pan with paper liners.

In large bowl with electric mixer, cream butter and sugar.  Add eggs and vanilla and mix well.  Combine flour, baking powder, and salt, add to creamed mixture alternately with buttermilk, mixing until batter is smooth.  Divide batter in half, putting half in another bowl (should be about 2 cups in each bowl).  Using food coloring, make batter in one bowl yellow and the other orange.

Divide yellow batter evenly among the 12 cups (about 2 heaping Tbl per cup), tap pan to level batter.  Divide orange batter evenly among the 12 cups, gently spooning on top of yellow batter (again, about 2 heaping Tbl each cup).  Bake for 20-22 minutes, until center is set.  Cool completely before frosting.

White Chocolate Buttercream Frosting:
1/2 cup butter, softened
1/2 cup white chocolate chips, microwave until just melted
3½ cups powdered sugar
1 tsp vanilla
3-4 Tbl milk
orange sprinkles
candy corn

Whip butter and white chocolate together with electric mixer.  Add powdered sugar and milk and whip to desired frosting consistency.  Frost completely cooled cupcakes and decorate with sprinkles and candy corn.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.